A lot of flavors combinations have been tested out and this is one I do like, it has a sweet and tangy taste to it. This recepie will make 4-5 cupcakes, definently not a full batch but enough for you and someone else to enjoy.
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Step 1: The Ingredients
You will need the following for these cupcakes:
4 tbsp sugar
3 tbsp melted butter
2 tbsp blueberry syrup (I used a cocktail mix)
1/2 tsp Baking Powder
2 pinches of salt
1/2 c. + 2 tbsp cake flour
2 tbsp Half & Half
3 tbsp of softened butter
1 tbsp Pomegranate syrup
2/3 c. + 1tbsp of powdered sugar
Chocolate covered blueberry
Step 2: Mixing the Ingredients & Bake
Preheat your oven to 350 Degrees Fahrenheit
Start by mixing the batter ingredients in order from top to bottom. The batter will be kind of thick because of the butter trying to solidify as it cools.
Spoon it into four or five cupcake papers.
While the cupcakes are baking for about 15 minutes mix up the frosting by creaming the butter for 3-5 minutes with a mixer adding the powdered sugar and then the pomegranate syrup. To tell when they are done or need more time, just lightly press down on the center of one, and if it springs back up it is done.
After the cupcakes have cooled, frost them with the pomegranate frosting.
Step 3: Garnishing
After the cupcakes are frosted just top by pushing a chocolate cover blueberry or regular blueberry into the pomegranate frosting.
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